Gambas al Ajillo (Garlic Shrimp)
A quick and flavorful Spanish tapa featuring shrimp cooked in garlic-infused olive oil.
Ingredients
- about 450 g Shrimp (peeled and deveined)
- 1/2 cup Olive oil
- 6 cloves Garlic
- 1/2 tsp Dried chili flakes
- 2 tbsp Fresh parsley
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat. Add the 1/2 cup of olive oil to the skillet and heat until it shimmers, about 175°C.
- 2Add the 6 cloves of garlic, sliced thinly, and the 1/2 teaspoon of dried chili flakes to the warm olive oil. Cook for about 1 minute, stirring constantly, until the garlic is fragrant and just beginning to turn a light golden color. Be very careful not to let the garlic burn, as this will make it taste bitter.
- 3Add the about 450 g of shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on the first side, until the shrimp turn pink and opaque. Flip the shrimp and cook for another 2 to 3 minutes on the second side, until they are fully pink and cooked through. The internal temperature should reach 63°C.
- 4Remove the skillet from the heat. Stir in the 2 tablespoons of fresh parsley, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper.
- 5Serve the Gambas al Ajillo immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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